Quick and Easy Vegetarian Biryani! A fragrant Indian rice dish infused with Indian spices – vegan adaptable and gluten-free. A quick and easy weeknight meal.
This recipe for Vegetarian Biryani requires only 15 minutes of hands-on-time before it gently simmers on the stovetop, relatively hands-free. Biryani, if unfamiliar, is an Indian rice dish that varies greatly from region to region, often made with chicken.
This version is meatless, made with veggies and chickpeas. As it simmers, fragrant Indian spices infuse the house with goodness. Serve this with flavorful Cilantro Mint Chutney which is vegan adaptable!
Biryani starts with browning the onions, creating the base of the flavorful dish.
The best way cook biryani is to cover the simmering rice with a thin kitchen towel, folding the edges up over the lid. This helps create a good seal and allowing the rice to cook more evenly.
When it’s done, the rice with be perfectly cooked and fluffy.
Sprinkle with toasted cashews, raisins and cilantro.
Serve with a side of cilantro mint chutney!
Vegetarian Biryani- so simple yet full of great flavor!
If you are looking for a more traditional Indian style biryani recipe, make sure to try this Chicken Biryani recipe -it’s really delicious! It’s perfect for a Sunday when you have time to be in the kitchen for a couple of hours.
Hope you enjoy!
RELATED: 20 Vegetarian Recipes ( for fall)!
PrintQuick and Easy Vegetarian Biryani Recipe
Quick and Easy Vegetarian Biryani! A fragrant Indian rice dish infused with Indian spices – vegan adaptable and gluten-free. A quick and easy weeknight meal. | Serve it with Cilantro Mint Chutney.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
- Category: vegan, vegetarian, main
- Method: Stove-top
- Cuisine: Indian
Ingredients
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 –2 cups chopped or thinly sliced veggies ( bell pepper, zucchini, or carrots)
- 3 garlic cloves, rough chopped
- 1 tablespoon ginger, chopped
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon chili powder
- 1 teaspoon cinnamon (or one cinnamon stick)
- 1/2 teaspoon cardamom (or 3 crushed cardamom pods)
- 1/2 teaspoon turmeric
- 1 bay leaf
- 4 cups veggie stock
- 2 cups basmati rice, rinsed
- 3/4 teaspoon salt
- 1 can chickpeas, drained, rinsed
- 1/2 cup raisins
- Garnish: 1/4 cup cashews and chopped parsley or cilantro
Serve with Cilantro Mint Chutney ( vegan adaptable!)
Instructions
In a medium or large Dutch oven, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add your choice of veggies and garlic and ginger, and cook 4-5 minutes. Remove one cup of the mixture and set aside.
Add spices and bay leaf, and stir one minute, toasting the spices. Add basmati rice, and saute one-minute stirring. Add stock and salt.
Top with chickpeas, raisins and the cup of veggies you set aside. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin dish towel, place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.
Simmer on low 20-30 minutes or until the rice has soaked up the liquid. See notes.
While it is simmering make the Cilantro Mint Chutney
Uncover the Vegetarian Biryani and fluff up with a fork. Top with the toasted cashew and cilantro. Serve with optional Chutney.
Notes
Instant or “Quick Cooking” Basmati Rice will not work well here.
Brown basmati rice may require a few more minutes of cooking time. Check package directions for cooking time – each rice is different.
You are welcome to add other veggies to the biryani- here I’ve added thinly sliced sweet peppers. If you want to add chicken to this, make sure to season it well and brown it first before adding to the rice mixture to simmer.
Keywords: vegetable biryani, biryani recipe, vegetarian biryani, vegetarian biryani recipe,
Hi. I made the dish but i must have done something wrong. First of all – 1,5 tablespoons of cumin seems to be a lot of cumin. It really overwhelms every other spice. Are you sure it wasn’t supposed to be 1,5 teaspoons?
Then the rice. I used 4 cups veggie stock/water (I didn’t have enough stock) and a bit less than 2 cups of basmati rice – but it all turned into a dense mush. Even though I cooked it only for 10-15 minutes, since that was the prep time on the rice box. It didn’t look anything like your photos. It was just one mass, and I had to add some more water to make it less dense. I didn’t care for the cashews either – they became soft and virtually indistinguishable from chick peas.
All in all It wasn’t all that bad – I liked the sweetness from raisins and the chutney added a lot of interesting aroma. I think I’ll try it again some time, with some modifications to the recipe.
Hi Matt, thanks for this. I made some adjustments in the recipe. It sounds like you may have used quick-cooking basmati rice?
Foil is a better option to improve the seal of the pot—tea towel overhanging pot + gas stove = fire hazard (well, unless you have induction burners). Bet this would work great in an instant pot!
Excellent recipe. I added some fresh vegetables as well when I added the rice. The cilantro yogurt sauce really augments the flavors.
★★★★★
Thanks so much!
YOU HAVE A NICE RECIPE…KEEP IT UP
This recipe was a big hit with my partner and I (no lost points for my 7-yo not liking it, she’s hard to please!). It made a HUGE pot and we ate the leftovers all week with great pleasure. I so enjoy your recipies – thank you!
Thanks so much Dona!! Glad you enjoyed it!
I used 2 glasses of broth for 1 container of brown rice and cooked longer. The spices were well balanced and it was a warm and pleasant lunch. I love your site and your recipe.
★★★★
making this dish right now, i can see and smell that its gonna turn out yummy.
Thanks for sharing
cheers
★★★★★
What size can of chickpeas is recommended?
Just s regular sized can, 14-15 ounces.
Hi,
can I use brown rice instead of basmati? it keeps me fuller bc it is whole grain. Will it change the cooking time? Or maybe I should cook the brown rice separately?
Hi Allison, I have never tried it with brown rice. My guess cooking time will be longer and you may need more water??? But I’m guessing here!! If you do try it will you let me know what you discover and any notes?
It was amazing! I used 2 cups of stock to 1 cup of brown rice and just cooked it longer. The spices were perfectly balanced and it was a warm and comforting lunch. I LOVE your site and your recipes. Thank you so much!
Oh Alison! Yay!!! I’m so glad it worked out, great to know!!! This will help other readers too, so very appreciated! Have a beautiful day. xo
Voilà une très belle recette qui va compléter ma liste de biryani. Merci Sylvia, et je vais la faire ben sûr.
Bien amicalement Chris 06
PS:::je vous lis toujours avec plaisir.
★★★★★
Translation- This is a very nice recipe that will complete my list of biryani. Thank you Sylvia, and I’ll do it for sure.
Kind regards Chris 06 PS ::: I always read you with pleasure.
Thanks Chris, Im so glad you enjoyed!!!